Custard-Filled Baked Goods Linked to at Least 73 Illnesses Including 30 Hospitalizations

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Raw egg dishes including custards, Caesar salad dressing, Hollandaise, mayonnaise, mousses, icings and homemade ice cream have all been linked to salmonellosis outbreaks in the past. This Food Safety Infosheet describes a 2011 outbreak of Salmonella in Australia that was linked to custard-filled berliners, eclairs and cannolis.

Highlights:

  • Because raw eggs can carry Salmonella, use pasteurized eggs as a replacement in dishes such as custard.
  • Clean and sanitize equipment between use to avoid cross-contamination when working with eggs.
  • Know which products contain raw eggs and refrigerate to reduce the potential for Salmonella growth.

Article first appeared on foodsafetyinfosheets.org